1 1/2 sticks butter, softened (12 tablespoons/¾cup)
1 cup granulated sugar (219 g/7.7 oz.)
2/3 cup cocoa (55 g/1.9 oz.) Sift if lumpy
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/4 cup flour (7.5oz/212 grams). Don’t sift it -- scoop it
Cream the butter and sugar on medium-high speed for several minutes until light and fluffy.
Add the cocoa powder, mixing on low speed, scraping down the sides of the bowl when necessary. Add the vanilla and the egg and blend on medium speed until thoroughly combined. Add the flour on low speed. Mix till dough pulls away from sides of bowl and clumps together.
Wrap dough in plastic wrap and place in refrigerator for 2 or more hours.
Bake approx. 6-14 minutes. Baking time depends on thickness of dough. Don’t over bake.